DirectionsCook pumpkin, chicken stock and sage in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in evaporated
milk and cheese. Reduce heat to low; cook, stirring frequently until most of the cheese is melted. Sprinkle with scallion before serving.
Season with ground black pepper, if desired. Read More...

DirectionsPreheat oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper. Process
for 10 to 15 seconds to combine. Coat a 6 cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle
the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.